Description
This hearty sweet potato chili combines savory ground beef, tender sweet potatoes, beans, and warming spices, all topped with melted cheddar cheese for a comforting and satisfying meal that’s perfect for cooler evenings.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish (optional)
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables and browning the beef.
- Sauté onion: Add the diced onion to the pot and cook until softened and translucent, about 4 minutes, stirring occasionally to prevent burning.
- Add garlic: Stir in minced garlic and cook for 30 seconds to release its aroma without browning.
- Brown ground beef: Add the ground beef, breaking it apart with a spoon, and cook until it’s fully browned and no longer pink.
- Add sweet potatoes and spices: Stir in the diced sweet potatoes along with chili powder, cumin, and smoked paprika to coat everything evenly with the spices.
- Add liquids and beans: Pour in diced tomatoes, kidney beans, and beef broth, stirring well to combine all ingredients.
- Simmer chili: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 25–30 minutes, or until the sweet potatoes are tender and flavors meld together.
- Season: Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the chili into bowls and top each serving with shredded cheddar cheese.
- Garnish and enjoy: Optionally garnish with fresh cilantro for a pop of color and fresh flavor and serve the chili warm for a comforting meal.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper when adding the spices.
- Black beans can be substituted for kidney beans if preferred.
- Leftovers store well in the refrigerator for up to 4 days and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
